There are few things more comforting than a hot bowl of soup on a cold night. Think of this as a no-recipe recipe. Got leftover rice from takeout? Need to clean out the crisper drawer before heading to the store for a restock? Mix and match the vegetables in this warming vegetable soup to your preferences, but make sure to include the ginger!
Warming Vegetable Soup with Ginger
There are few things more comforting than a hot bowl of soup on a cold night. Substitute veggie stock for a vegan version and know that you’ve got dinner covered!
In a large stockpot, heat oil over medium heat. Add onion and sauté until tender. Add ginger and cook for a minute.
Add stock and carrots. Bring to a gentle simmer and cook for 5 minutes. Add potatoes and kale and return to a simmer. Cook until potatoes are tender then stir in rice. Season soup to taste with salt, pepper, and sriracha.
Smoothie bowls are a perfect way to inject a little tropical flair, not to mention vitamin C, into these winter days. Does the idea of drinking a meal take away some of the satisfaction? Control the consistency of your blended serving of fruits and go wild with toppings!
Tropical Smoothie Bowl
Smoothie bowls are a perfect way to inject a little tropical flair, not to mention vitamin C, into these winter days. How will you top your tropical smoothie bowl?
If you’re looking to take your health and the well-being of your family to the next level this year, there are few better places to start than to wiggle more plant foods into your daily menu. Your health future will look brighter.
Tabbouleh with Kale and Navy Beans
This tabbouleh salad ages well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches!
In saucepan, place sorghum and enough water to cover it by 2 inches. Bring to a boil, reduce heat to maintain a simmer, and cook, covered, until grains are tender, about 40 minutes. Drain well and spread out on a baking sheet to cool to room temperature.
In large bowl, toss together cooked and cooled sorghum, navy beans, tomatoes, kale, parsley, raisins, and pistachios.
In small bowl, whisk together lemon juice, olive oil, and salt. Toss lemon dressing with sorghum mixture.
Enjoy!
Sheet Pan Golden Tofu Medley
This easy, yet impressive, vegan dinner is packed with oven-roasted flavor and proves that creating satisfying weeknight plant-based meals is entirely possible.
2red bell pepperssliced into 4 pieces and seeds removed
2shallotschopped
2garlic cloves
1tablespoonchopped ginger
1teaspoonturmeric
¼teaspooncayenne
¼teaspoonblack pepper
Juice of ½ lime
Method
In bowl, place cashews, cover with water, and let soak at least 2 hours.
Preheat oven to 425 F. Line two rimmed baking sheets with parchment paper or silicone baking mats.
Line a cutting board with a couple sheets of paper towel. Top with tofu and a couple more sheets of towel. Press gently for about 30 seconds to extract excess liquid. Slice each tofu block lengthwise into 2 slabs and then slice each slab into 2 triangles. Place tofu on 1 baking sheet and brush tops with 1/2 tsp oil and sprinkle on 1/4 tsp salt.
In large bowl, place broccoli florets and red pepper and toss with 1 tsp oil and 1/4 tsp salt. Spread vegetables out on second baking sheet. Place sheets in oven and bake for 25 minutes, until tofu is golden brown and vegetables are darkened in a few spots, stirring vegetables once halfway through the cooking time.
Meanwhile, in small skillet, heat 1 tsp oil over medium heat. Add shallots and garlic; heat 1 minute. Add ginger and heat 30 seconds. Stir in turmeric, cayenne, 1/4 tsp salt, and black pepper; heat 30 seconds.
Drain cashews and place in a blender with 1/2 cup) water, lime juice, and contents of skillet. Blend until very smooth.
Divide tofu and vegetables among serving plates and drizzle with cashew sauce.
Enjoy!
Chickpea Salad with Nigella Roasted Sweet Potato
Nigella seeds, also known as kalonji, lend a sweet, nutty flavor with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness.
2medium peeled sweet potatoesquartered and chopped into 1 inch pieces
2tablespoonsolive oildivided
1teaspoonnigella (kalonji) seeds
¼teaspoonsalt
2tablespoonslemon juice
1teaspoonlemon zest
1teaspoongarlicminced
¼teaspoontahini
½teaspoonblack pepper
1 ½cupscooked chickpeasrinsed and drained
1cupgrated peeled carrot
2tablespoonsfinely chopped fresh cilantro
2tablespoonsfinely chopped fresh parsley
2cupsloosely packed baby spinachrinsed and spun dry
Method
Place baking tray in oven and set temperature to 425 F.
Into large bowl, place sweet potato pieces. When oven reaches desired temperature, dress with 1 Tbsp olive oil, nigella seeds, and salt. Toss to coat evenly and pour immediately onto hot baking tray. Roast at 425 F for 20 minutes, stirring once at the 10 minute mark, until tender and slightly browned, but firm.
Meanwhile, in large bowl, whisk together remaining 1 Tbsp olive oil, lemon juice, lemon zest, garlic, tahini, and black pepper. Add chickpeas and carrot and stir to coat evenly. Add cilantro and parsley, stir once more to incorporate, and allow mixture to marinate while sweet potato roasts.
When finished roasting, remove sweet potatoes from oven and allow to cool slightly. Add spinach to chickpea carrot mixture along with 1/2 the sweet potato cubes, and toss gently to avoid breaking them. To serve, arrange salad on large platter and place remaining sweet potato cubes on top. Be sure to scrape all toasted nigella seeds from baking pan.
This wow-worthy, plant-based holiday meal won’t disappoint—whether you nix the meat entirely or incorporate some of these recipes into your celebratory meal. This gluten-free, vegan menu has “festive” written all over it.
Stuffing with Thyme, Rosemary, and Dried Cranberries
In this plant-based stuffing, fresh herbs and dried fruit replace the depth of flavor usually infused by chicken juices, so use fresh thyme and rosemary if possible to maximize the flavor return.
1loaf gluten-free breadcubed, about 6 to 8 cups cubes
1cupchopped green onions
3tablespoonschopped dried cranberries
2cupslow-sodium vegetable broth
Method
Preheat oven to 350°F.
De-stem thyme and rosemary sprigs and coarsely chop. In large bowl, combine herbs with bread cubes, green onions, and dried cranberries. Add 1 ½ cups broth and toss to coat. Bread should be moistened and slightly softened. Add remaining broth if needed (some gluten-free breads are denser than others).
Taste and add salt if desired. Grease or line 8 x 11 in baking or casserole dish with parchment paper. Transfer stuffing to dish and bake for 50 to 55 minutes.
Enjoy!
Green Beans with Dukkah
Subbing Middle Eastern dukkah for classic toasted almonds with your green beans is like taking your first international trip (or the first in a long time …) and (re)discovering that there’s a world of flavor out there.
Preheat oven to 325°F. In nongreased baking dish, roast hazelnuts for 20 minutes.
Heat medium skillet over medium-high. When hot, toast fennel seeds, cumin seeds, peppercorns, and coriander seeds for 45 seconds, stirring occasionally to prevent burning. Seeds should start to pop. Transfer to spice grinder, mortar and pestle, or directly to food processor or blender. In same skillet, toast sesame seeds, stirring every 10 seconds or so, until aromatic and, if using white sesame seeds, golden. Transfer immediately to medium bowl.
Grind, or pulse all seeds except sesame seeds several times in blender or food processor, until lightly crushed and aromatic. Transfer to medium bowl with sesame seeds. Rub hazelnuts between kitchen towels to remove some of skins if needed, then coarsely chop in food processor (not in blender), or by hand. Add to bowl with crushed seeds. Stir in salt and optional cayenne.
Steam green beans for 5 to 7 minutes, until tender-crisp. Serve topped with dukkah and a drizzle of hazelnut oil, if desired.
Enjoy!
Oyster Mushrooms with Garlic and Thyme on Caramelized Parsnip Puree
This dish is a plant-based showstopper, with tender mushrooms in a sweet-and-sour glaze soaking into ultra-thick roasted parsnip puree.
2poundsparsnipspeeled and chopped into 2 inch pieces
2garlicclovespeeled
1tablespoonolive oil
¼teaspooncane sugar
½teaspoonsalt
¼teaspoonpepper
Mushrooms
¾cupbalsamic vinegaror 6 tablespoons aged balsamic or balsamic glaze
1teaspoonolive oil
14ouncesoyster mushroomscleaned and, if necessary, trimmed so they grill flat
¼teaspoonsalt
¼teaspoonpepper
¼cupfinely chopped green onion
2thymesprigsstripped from stem, or ½ teaspoon dried
2tablespoonstoasted pistachiosroughly chopped
½cupfinely chopped chives, parsley, or green onionto garnish
Method
For parsnip puree, preheat oven to 400°F.
In medium saucepan, bring water, baking soda, and parsnips to boil. Reduce heat and simmer, covered, for 5 minutes. Drain parsnips, but don’t rinse. Set aside until cool enough to handle, about 3 minutes.
In large bowl, combine parsnips with remaining ingredients for puree. Spread on baking sheet and roast for 10 minutes. Turn and roast for 10 minutes more, or until tender and caramelized. Transfer to large bowl and mash with potato masher or immersion blender, or transfer to food processor and blend until smooth. Taste and adjust seasonings.
For oyster mushrooms, in medium saucepan, boil balsamic vinegar until reduced by half, about 10 minutes. If using aged balsamic vinegar or glaze, skip this step.
In large skillet, heat oil over medium-high. When hot, add mushrooms, salt, and pepper and cook for 1 minute. Flip mushrooms and add balsamic reduction, green onions, and thyme and stir to coat mushrooms. Lower heat to medium-low; cover and cook for 5 minutes, or until mushrooms are tender, adding 1 Tbsp water to prevent sticking, if necessary. Taste and adjust seasoning.
To serve, spread parsnip puree on bottom of large platter. Place mushrooms on top. Top with toasted pistachios and garnish with chopped chives, parsley, or green onion.
Looking to reduce your food waste? Save those banana peels! With a quick soak in hot water, peels are transformed to a soft blank canvas. Shredding the peels like you would pull chicken or jackfruit gives you a neutral plant-powered addition to this coconut curry. Add some aromatic seasonings, this curry will transform how you view banana peels! Served over rice, don’t skimp on the lime juice. The acidity livens up the dish and makes it simply craveable.
Banana Peel Curry
Looking to reduce your food waste? Save those banana peels! With a quick soak and some aromatic seasonings, this curry will transform how you view banana peels! 🍌
Place banana peels in a large bowl of hot water, cover, and let sit for an hour to soften.
Drain water. Using a fork, shred peels lengthwise with skin side down, then mince.
In a large stockpot, heat avocado oil over medium heat. Add chopped onion and cinnamon stick and sauté until translucent. Add garlic, ginger, and curry powder. Sauté for 30 seconds or until fragrant.
Add cauliflower, prepared banana peel, and stock. Bring to a gentle simmer, cover, and cook until cauliflower is tender about three to five minutes.
Stir coconut milk, salt, sugar, and lime juice and heat through. Adjust seasonings to taste and serve with basmati rice.
This sweet onion pull-apart cheese bread is the ultimate semi-homemade party snack. Sweet and savory, cheesy and crispy, you’ll have everyone coming back for more. It’s less of a recipe to cook as it is instructions to combine. If you can slice bread and open a jar, you’ll have no trouble creating this delectable, celebratory loaf!
Sweet Onion Pull-Apart Cheese Bread
This sweet onion pull-apart cheese bread is the ultimate semi-homemade party snack. Sweet and savory, cheesy and crispy, you’ll have everyone coming back for more.
1cupcaramelized onion or prepared caramelized onion jam
1sourdough boule
3tablespoonssalted buttersoftened
1tablespoonfresh thyme leaves
Method
Preheat oven to 375°F. Combine cheeses and caramelized onion in a bowl and set aside.
Slice bread into one-inch-thick slices leaving the base of slices attached at the bottom of the boule. Rotate boule 90º and repeat slicing to form a grid pattern. Place on a parchment-lined baking sheet.
Brush the inside slices with melted butter.
Stuff the cheese mixture into sliced boule and sprinkle with thyme leaves.
Bake boule for 20-25 minutes or until cheese has melted.
While you may be missing the ease of a carton of store-bought nog, once you see how easy it is to make it yourself, you may never go back. Making your own means you can customize it to your tastes, preferences, and dietary restrictions! This coconut cashew nog is dairy-free and egg-free, which makes it an excellent option for the vegans in your life. The hardest part of this recipe is waiting for the cashews to soften with an eight-hour soak. In other words, with a little planning, it’s a snap. Cheers!
Coconut Cashew Eggnog
Looking for a vegan alternative to the holiday classic beverage? This coconut cashew nog has all the flavor for your festive drinks without dairy or eggs!
This comforting creamy mushroom pappardelle recipe is filling and flavorful yet not too heavy or too rich. Our Egg Pappardelle noodles are wide and strong enough to carry lots of sauce with each bite, making it a hearty meal for wintertime but also just light enough to enjoy in the spring!
In a large skillet, sauté butter, shallot, and garlic on medium-low heat for 2 minutes.
Chop the mushrooms in a food processor, then add them to the skillet with parsley and thyme, and salt to taste. Cook on low heat uncovered for 7 minutes.
Whisk cream and corn starch together, add to the sauce. Cook for 2 more minutes; add cheese and cook for 1 minute.
Cook bionaturae pappardelle according to instructions, then toss in the skillet and cook on medium-low for 30 seconds.
Got a late night craving? These chili nachos are ready in minutes! Plus, they’re endlessly customizable. Add sour cream, jalapeños, diced onion, or a squeeze of lime to take these to the next level.
Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
Do you know what sweet treat you’re making for your holiday cookie exchange? Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, now you do – and everyone will love it! These Vanilla Sandwich Cookies not only taste great, but you can decorate them in your favorite sprinkles – especially Supernatural Kitchen’s Into The Woods festive, artificial dye-free sprinkles!
In a large mixing bowl, place the softened butter and sugar. Use a hand mixer or stand mixer to cream together the butter and sugar for a few minutes until fluffy. Scrape down the sides as needed.
Add the vanilla extract, lemon juice and egg. Mix well.
Add the all purpose flour, cornstarch and sea salt. Continue mixing until a smooth dough forms.
Form the dough into a flat disc. You may need to add a little extra flour to get the right consistency. Wrap it in parchment paper or plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.
Preheat the over to 350°F. Line several baking sheets with parchment paper.
Remove the dough from the refrigerator. Unwrap it and place it between two fresh sheets of parchment paper. Use a rolling pin to carefully roll out the dough until it's just under ¼ inch think.
Use a 2-inch round fluted edge cookie cutter to cut out cookies. If the dough gets too soft to work with, place it in the refrigerator to chill. Transfer the cookies to the prepared baking sheets.
Bake for 10 to 12 minutes, until the edges of the cookies have set.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack. Repeat with the remaining dough.
Make the Vanilla Cream Filling
In a mixing bowl, place the softened butter and powdered sugar. Use a hand mixer to whip until fluffy. This will take about 10 minutes. Add the vanilla extract and lemon juice and mix again briefly to incorporate. If the filling seems too soft, you can add a little more powdered sugar.
Transfer the vanilla cream filling to a piping bag fitted with a large star or round piping tip.
Assemble the Sandwich Cookies
Add about 1 teaspoon of filling to the center of half of the cookies. Top the filled cookies with another vanilla wafer cookie. Use your fingertips to gently press the cookies together until the filling has spread to the edges.
If using optional sprinkles, roll the edges of the cookies and the sprinkles until it covers all of the vanilla cream filling.
Enjoy!
Notes
STORING THE COOKIES: Store the cookies in a covered container. They will keep at room temperature for up to 4 days and up to 1 week stored in the refrigerator.Unbaked cookie dough will keep in the refrigerator for up to 3 days.
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
